Look for clear vanilla extract in the baking aisle when making white or light-colored cookies and candies. It won’t turn them dark like regular vanilla.
A new twist on old-fashioned “forgotten cookies” that coffee lovers won’t soon forget!
1 t. vanilla extract
1 t. instant coffee granules
3 egg whites, at room temperature
1/4 t. cream of tartar
3/4 c. sugar
3 T. baking cocoa
1/2 c. mini semi-sweet chocolate chips
Stir together vanilla and coffee granules; set aside. With an electric mixer on medium speed, beat together egg whites and cream of tartar until frothy. Increase speed to medium-high; add sugar, one tablespoon at a time, and beat until stiff peaks form, about 5 minutes. Sprinkle cocoa over egg white mixture. Fold in cocoa with a wooden spoon until blended. Stir in vanilla mixture and chocolate chips. Drop by heaping tablespoonfuls onto parchment paper-lined baking sheets. Bake at 250 degrees for one hour without opening oven door. Turn oven off and tilt door open; leave cookies in oven for 30 minutes. Remove from oven; carefully lift cookies off with a thin metal spatula. Makes 3 dozen.